Southampton - Ronzoni Garden Delight pasta is the only great tasting tri-colored pasta with the added bonus of a full serving of vegetables in every four-ounce portion, making it a simple swap for traditional pasta in any summer salad. Bring it to picnics, potlucks, and barbecues thanks to four new pasta salad recipes bursting with flavor, color, and veggie goodness:

Ronzoni pasta offers good-for-you pastas to please all palates. Ronzoni Smart Taste pasta is the first white pasta enriched with Fiber and each serving contains as much Calcium and Vitamin D as an eight-ounce glass of milk. Ronzoni Healthy Harvest pasta is the only leading whole grain pasta that is Heart-Check certified by the American Heart Association and delivers three times the fiber of regular pasta.

Southwest Chicken Pasta Salad
 • 1 box (12 ounces) Ronzoni Garden Delight Penne Pasta
 • 1 cup prepared salsa
 • 8 ounces plain low-fat yogurt
 • 2 cups cooked, diced chicken
 • 1 can (15 ounces) corn, drained
 • 1 can (15 ounces) black beans, rinsed and drained
 • ½ cup green onions, sliced
 • 1 can (2.25 ounces) of black olives, drained
 • ½ cup cheddar cheese, shredded
 • ¼ cup cilantro, chopped
 • Tortilla chips, optional

Sesame Ginger Shrimp Pasta Salad. (Courtesy Photo: Ronzoni)

Prepare pasta according to package directions. In a medium bowl, whisk together salsa and yogurt. In a large bowl, combine pasta, chicken, corn, black beans, green onions and black olives. Fold in dressing. Top with cheddar cheese and cilantro. Serve with tortilla chips, if desired. Serves 8-10.

Sesame Ginger Shrimp Pasta Salad
 • 1 box (12 ounces) Ronzoni Garden Delight Penne Pasta
 • 1 cup prepared sesame ginger dressing
 • 1 pound cooked, peeled and deveined shrimp
 • 2 cups asparagus, blanched and cut into 1-inch pieces
 • 2 cups broccoli slaw
 • 1 cup carrot, shredded
 • 2 tablespoons toasted sesame seeds, optional

Prepare pasta according to package directions. In a large bowl, toss pasta with dressing. Fold in shrimp, asparagus, broccoli slaw and carrots. Refrigerate until ready to serve. Garnish with sesame seeds, if desired. Serves 10.

Spring Garden Layered Pasta Salad
 • 1 box (12 ounces) Ronzoni Garden Delight Penne Pasta
 • 1/3 cup green onions, sliced
 • 1 cup low fat Italian balsamic dressing, divided
 • 2 cups fresh mushrooms, chopped
 • 2 cups broccoli florets, blanched and drained
 • 1 cup each, red and yellow bell peppers, chopped
 • 1 cup frozen peas, thawed
 • 1 large tomato, seeded and chopped
 • ½ cup Provolone cheese, shredded

Prepare pasta according to package directions In a large bowl, toss together pasta, green onions and ½ cup dressing. Place one-half pasta mixture in a clear glass serving dish. Layer mushrooms, broccoli and bell peppers. Top with remaining pasta. Layer peas and tomatoes. Pour remaining dressing over layers and top with cheese. Refrigerate until ready to serve. Serves 8-10.

Thai Chicken Pasta Salad
 • 1 box (12 ounces) Ronzoni® Garden Delight Rotini Pasta
 • 1 cup light coconut milk
 • 1 tablespoon sugar
 • 2 tablespoons fresh lime juice
 • 1 teaspoon fish sauce
 • 1 tablespoon fresh ginger, grated
 • ¼ teaspoon red pepper flakes, optional
 • 2 cups cooked, diced chicken
 • 1 cup red bell pepper, chopped
 • ½ cup green onion, sliced
 • ½ cup cilantro, chopped
 • ¼ cup peanuts, chopped, optional

Prepare pasta according to package directions. Cool. In a large bowl, whisk together coconut milk, sugar, lime juice, fish sauce, ginger and red pepper flakes, if desired. Combine pasta, chicken, bell pepper, green onion and cilantro. Fold in dressing. Refrigerate. Serve garnished with peanuts, if desired